I spent a lot of time perfecting this marshmallow fluff roll, and may even have earned the title of official egg separator in the kitchen. I’ve divorced as many as 40 yolks from their albumin and so this dessert is officially my piece de resistance of the summer.
The thought behind making it was simple- I didn’t want to go the cake route with this one and I have definitely had it up to here with the puds, so this was my light-as-a cloud way of welcoming the summer Alphonso home. I know I’m directing a lot of hate my way when I say this, but the Alphonso is definitely not my favourite mango. In fact, I don’t think I like it at all because I feel that it’s overpoweringly sweet, whereas other mangoes offer a lot more in terms of that fresh tropical summer flavour we associate with mangoes. However, the alphonso when channeled into a filing such as custard or a mango curd takes on a new identity. The sweetness is toned down, the mouthfeel is rich and it evens out the flavour tremendously. It’s this curd that I spread over the meringue, before gently, gingerly, precariously rolling it. There will be rips and tears, some filling may even ooze out and get all over your fingers, staining it a turmeric yellow, but continue on till you’re done. Once it’s chilled, you can slice it and serve it to your guests who will swoon as every feather-light bite disappears the second it touches their lips.
The instructions for preparing the tin and rolling are pretty precise so read them over and over again before you start.
Rolled Meringue With Alphonso Curd
It's the lightest dessert you'll ever taste. A marshmallowy rolled meringue encasing thick luscious seasonal mango curd is the summer dessert you've been looking for.
For The Meringue
Eggs 8, separated at least half an hour before you start on the recipe and whites at room temperature
Cream Of Tartar 1/4 tsp
Caster Sugar 2/3 cup (you could use brown sugar here to give it a more rich colour)
Vanilla essence 1/2 tsp
Icing sugar for dusting
For The Alphonso Curd
Alphonso 1, large mango
Caster sugar 100g
Butter 75g, soft
Egg Yolk 1
Lemon 1, juiced and zested
You want to get started on the mango curd before anything else as this can keep for some time in the refrigerator. Separate the mango seed from the mango catching the juices in a small saucepan below so you don’t lose the mango’s juices. In the same saucepan, add in the caster sugar and the butter and whisk over a low flame till all the butter has melted and the sugar has dissolved. Touch the surface of the curd, it should feel hot, but not scalding.
Whisk the egg yolk (this one come from one of the eggs you have separated for the meringue) and the whole eggs vigorously to lighten the mixture. Use one hand to pour the egg mixture into the mango, butter and sugar mixture, and whisk well with your other hand till all the egg mixture has been incorporated. Return the curd to the stove, maintaining a low to medium-low flame throughout. Whisk constantly till the mango mixture thickens to a custard consistency. You can take breaks in between where you take the pan off the stove if you get too tired and if the pan gets too hot to touch. If it’s too hot for your hand, it’s too hot for the mixture.
Finish the curd with about 2 tbsp of lemon juice and some zest. Stir this in and take it off the heat. Let it cool before transferring it to the refrigerator.
Preheat the oven to 160 degrees celsius. Line a long rectangular Swiss roll baking tray with baking paper leaving a considerable overhang on two sides.
Get a large glass bowl out and transfer the egg whites and the cream of tartar to it. Using an electric hand-mixer or stand mixer, beat the egg whites over medium speed till frothy. Once frothy, begin adding the sugar bit by bit, beating as you go.
Add the vanilla and increase the speed to high once all the sugar has been incorporated, and beat until the meringue holds stiff peaks. Always stop to check at intervals (at least twice), because you can never be too sure. You should be able to hold the bowl upside-down over your head and it should not fall face-first.
Transfer the meringue to the lined Swiss roll tray and smoothen the surface of the meringue evenly using an offset spatula. Transfer the meringue to the oven to bake for 10-12 minutes or till the surface of the meringue is golden brown and bouncy to touch.
Get the meringue out of the oven and dust the top of the meringue with icing sugar. Then, run a knife around the edges of the pan to loosen the meringue. Cover the top of the tin with baking paper and turn out the meringue.
Spread the mango curd filling down the centre of the meringue spreading it as you go. This will move its way to the sides as you roll. Lifting one long end of the baking paper, use it to roll the meringue into a log very very carefully. There might be one or two rips and cracks, but don’t worry about this. You can just dust some more icing sugar on top and get away with it.
Transfer to the refrigerator and chill. Unwrap to serve.